Rhubarb Chutney Recipe

Name: Rhubarb Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Rhubarb, Diced; 3 cups Brown Sugar (loosely Packed); 2 cups Apple Cider Vinegar; 2 cups Onion (mine Was Sliced And Then The Slices Cut In Half - Short Slices); 1-1/4 cup Currants; 1 Tablespoon Salt (I Use Kosher); 1 teaspoon Cinnamon; 1 teaspoon Ground Ginger; 1/2 teaspoons Ground Cloves; 1/4 teaspoons Cayenne Pepper

Servings: persons

4 cups Rhubarb, Diced
3 cups Brown Sugar (loosely Packed)
2 cups Apple Cider Vinegar
2 cups Onion (mine Was Sliced And Then The Slices Cut In Half - Short Slices)
1-1/4 cup Currants
1 Tablespoon Salt (I Use Kosher)
1 teaspoon Cinnamon
1 teaspoon Ground Ginger
1/2 teaspoons Ground Cloves
1/4 teaspoons Cayenne Pepper

1
Toss all the ingredients into a non-reactive pot (stainless steel or enameled cast iron) and don't freak out when it looks like you'll have no stirring room-the mixtures smooshes down pretty quickly once it heats up.
2
Give the pot a good stir to mix everything together and bring to a boil. Reduce heat to medium-low and cook for 30-ish minutes, stirring often.
3
Pour hot chutney into hot jars. Add lids and screw bands (fingertip tight) and process in a hot water bath for 20 minutes (Calgary altitude).
4
**Canning instructions here are not fully detailed. If not an experienced canner, refer to general canning safety rules regarding processing times, etc.

704

kcal

Calories

175

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups Rhubarb, Diced, 3 cups Brown Sugar (loosely Packed), 2 cups Apple Cider Vinegar, 2 cups Onion (mine Was Sliced And Then The Slices Cut In Half - Short Slices), and more.

Yes, Rhubarb Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rhubarb Chutney

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